Wash the cilantro and parsley thoroughly, then dry them well to prevent excess water from diluting the sauce. Roughly chop the jalapeños and remove their seeds if you prefer a milder flavor. Peel the garlic cloves and measure the lemon juice, olive oil, and spices.

Place the cilantro, parsley, jalapeños, and garlic into a food processor. Pulse several times until the ingredients are finely chopped but still retain some texture. Scrape down the sides of the processor as needed to ensure everything is evenly processed.

Add the ground cumin, coriander, cardamom, and salt to the chopped herb mixture. Pulse briefly to distribute the seasonings. These spices provide the warm, aromatic flavor that balances the fresh herbs and sharp heat of the peppers.

Pour in the fresh lemon juice and olive oil. Pulse again until the ingredients form a vibrant green sauce. For a thinner consistency, add cold water one tablespoon at a time until the sauce reaches your preferred texture.

Taste the skhug and adjust the seasonings to your liking. Add more lemon juice for brightness, extra salt to enhance the flavors, or another piece of jalapeño for additional heat. If the sauce tastes too spicy, add a little more parsley or olive oil to soften its intensity.

For a traditional, rustic consistency, keep the sauce slightly chunky rather than blending it completely smooth. If you prefer a thinner sauce for drizzling over bowls, pulse it a little longer and add a small amount of water or olive oil. Avoid overprocessing if you want the herbs to retain their fresh appearance.

Transfer the finished skhug into a clean glass jar and serve immediately, or refrigerate it briefly to let the flavors meld. Drizzle it over a CAVA-inspired grain bowl, spoon it onto falafel, or serve it alongside warm pita bread. Start with a small amount because the sauce can be quite spicy.